Shrimp Etouffee

I love cajun food! I love this dish! I love that even in Scotland we can eat this dish and feel like we’re home! Is there anything better than a slightly spicy and totally irresistible etouffee served over rice?

With crawfish season being in high gear in Texas, it’s got my husband and I craving both boiled crawfish and the obligatory after the cawfish boil meal, etouffee.

If you’ve never had it before, etouffee is a classic cajun dish that is slightly spicy, has a thick sauce, and is normally served over steamed white rice. It is to die for.

Shrimp etouffee is probably the most authentic version, but in Texas, especially this time of year, most people have it with leftover crawfish (which is also delicious!).

I’ve adapted my recipe from the king of cajun cooking himself, Emeril Lagasse. If you are ever in need of the best version of any cajun dish, look no further than this acclaimed chef. For my recipe, I’ve just slightly altered his version to make it more suitable to feeding a family rather than a restaurant.

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Melt the butter in a large saucepan over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes.

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Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes.

For tips on how to easily cut up your bell peppers, click here. There is quite a bit of prep chopping that goes into cajun cooking so you can really save yourself time by using chopping shortcuts like this one.

When I first started cooking, the prep step always took me forever, especially when I was making cajun food. One Christmas, my mom bought me this Ninja Master Prep and it changed my life. It cut my prep down from around 45 minutes to just 5 minutes. If the time it takes you to prep frustrates you, I highly suggest that you look into buying this or a similar product. (You can click on the picture to follow the link to the Ninja Master Prep)

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Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the cajun seasoning. Cook the tomatoes for 2 to 3 minutes.

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Whisk in the stock and bring the mixture to a boil, and reduce to a simmer.

Cook the etouffee, stirring occasionally, for 45 minutes.

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Season the shrimp (or crawfish) with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through.

Serve over steamed white rice

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I hope that you enjoy this cajun classic as much as we do!

Happy eating!

Shrimp Etouffee

Serves 4

Ingredients:

  • 3 tbs butter
  • 3 tbs flour
  • 1 onion, diced (about 2 cups)
  • 2 bell peppers, diced (about 1 cup)
  • 4 stalks of celery, diced (about 1 cup)
  • 1 tbs garlic, minced
  • 7 oz canned diced tomatoes
  • 2 bay leaves
  • 1 tsp salt
  • 2 tbs cajun seasoning (recipe below)
  • 2 cups vegetable or chicken stock
  • 1.5 pounds medium shrimp peeled and deveined
  • Steamed white rice for serving

Cajun Seasoning:

  • 2 1/2 tsp paprika
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp dried time

Mix all ingredients together

Directions:

  1. Melt the butter in a large saucepan over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes.
  2. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes.
  3. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the cajun seasoning. Cook the tomatoes for 2 to 3 minutes.
  4. Whisk in the stock and bring the mixture to a boil, and reduce to a simmer.
  5. Cook the etouffee, stirring occasionally, for 45 minutes.
  6. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through.
  7. Taste for seasoning and add a little more salt or cayenne if needed.
  8. Serve over steamed white rice

Adapted from Emeril Lagasse

 

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Shrimp Etouffee

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